Preparation: Oysters with Granny Smith apple vinaigrette, cucumber and red onion.
Cut the apple, cucumber, and red onion into very small cubes (about 2 to 3 mm in size).
Mix the vegetables in a bowl and season with vinegar and a few turns of freshly ground black pepper.
Let it rest for 10 minutes to allow the flavors to blend.
Open the oysters, checking that they are easily detached from the shell and retain their natural liquid.
Place about 1 teaspoon of the vinaigrette on each oyster.
Serve immediately.
Preparing Oysters with Bloody Mary
In a bowl, mix the tomato juice, grated celery stalk, Tabasco, Worcestershire sauce, black pepper, and a small pinch of salt.
Add some ice cubes and stir for about 30 seconds to cool and slightly dilute the mixture.
Strain the Bloody Mary to achieve a smoother, more even texture.
Open the oysters and keep them in their water.
Place about 1 tablespoon of Bloody Mary on each oyster.
Serve immediately.